Savory Scrambled Eggs with Spinach, Mushrooms, and Parsley
A classic scrambled egg dish made nutritious with fresh spinach, umami-rich mushrooms (such as champignons or shiitake), and aromatic parsley, perfect for breakfast or brunch.
- 10 minutes
- 1 serving
- Breakfast
- vegetarian
- antioxidant
- b12-quelle
- energy
- folatreich
- high in protein
- vitamin-a-reich
- vitamin-k-reich
Ingredients
- 120 g Eggs
- 160 g Spinach
- 50 g Mushrooms
- 25 g Onion
- 3 g Parsley
- 2.5 g Olive Oil (Extra Virgin)
- 1.3 g Salt
- 0.5 g Pepper
Instructions
- Heat olive oil in a pan over medium heat. Sauté onion and mushrooms for about 3-4 minutes until the mushrooms are lightly browned.
- Add spinach and stir until wilted. Season with salt and pepper.
- Whisk eggs in a bowl, season with salt and pepper, and pour over the vegetables in the pan.
- Stir until the scrambled eggs reach the desired consistency. Fold in chopped parsley.
- Serve immediately, optionally with a slice of whole grain bread.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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